Directions

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

3. For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough.

4. Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

6. Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

7. Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.

8. Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

9. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350° for 35-45 minutes or until golden brown. Remove to wire racks to cool.
Yield: 2 loaves (10 slices each).